Aside from seasoning the meat, salt also brings the sweet-savory flavors of the sauce into balance. If you prefer, you can easily substitute chopped dried cherries or cranberries for the blueberries and still get a great-tasting dish. Serve these saucy pork chops alongside rice or couscous.

Maureen Callahan
Recipe by Cooking Light

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Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and 1/4 cup plum mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in broth, blueberries, vinegar, molasses, 1/4 teaspoon salt, 1/4 teaspoon pepper, coriander, and plums; bring to a boil. Reduce heat, and simmer 20 minutes or until plums are tender and mixture is thick.

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  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over pork chops. Add pork chops to skillet; cook 2 minutes on each side or until browned. Reduce heat to medium; cook 4 minutes or until done. Remove pork chops from skillet; cover and keep warm. Add plum mixture to skillet; bring to a simmer. Cook 2 minutes, scraping pan to loosen browned bits. Spoon plum mixture over pork. Garnish with parsley, if desired.

Nutrition Facts

299 calories; calories from fat 29%; fat 9.6g; saturated fat 2.9g; mono fat 5g; poly fat 0.8g; protein 27.1g; carbohydrates 26.6g; fiber 1.9g; cholesterol 69mg; iron 1.7mg; sodium 434mg; calcium 61mg.